Pan Roasted Fingerling Potatoes with Crispy Bacon and Fried Sage

• 1 pound fingerling (Russian banana) potatoes, each about 3 to 3 1/2 inches long
• Salt and pepper
• 3 strips thick-cut smoked bacon, diced into 1/2-inch pieces
• 1 small onion, thinly sliced
• 1 teaspoon minced garlic
• 1/4 cup sage leaves

1. Place the potatoes in a saucepan and cover with water.
2. Set over high heat and bring to a boil.
3. Cook until the potatoes are tender, 8 to 10 minutes (depending on the size of the potatoes).
4. Remove from the heat and cool under running cold water.
5. Once cool enough to handle, place the potatoes on a cutting board and slice in half lengthwise, if desired.
6. Season the potatoes with salt and pepper and set aside.
7. In a large, 12-inch saute pan, place the bacon over medium-heat.
8. Render the bacon until crispy, about 7 to 8 minutes.
9. After a couple minutes of cooking the bacon, add the onion.
10. When bacon is crispy and onion is translucent, add the garlic and sage and cook for 1 minute.
11. Increase the heat to medium-high and add the blanched, seasoned potatoes, cut side down, and cook until browned and crispy, about 3 minutes.
12. Turn over and cook for an additional 2 1/2 minutes.
13. Re-season, if necessary, and serve while hot.

fingerling, salt, bacon, onion, garlic, sage

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pan-roasted-fingerling-potatoes-with-crispy-bacon-and-fried-sage-recipe.html (may not work)